TY  - BOOK
AU  - Lineweaver,Hans
TI  - Heat stability of egg white proteins under minimal conditions that kill salmonellae
AV  - S21 .A8523
PY  - 1967///
CY  - Washington]
PB  - Agricultural Research Service, U.S. Dept. of Agriculture
KW  - Albumins
KW  - Stability
KW  - Salmonella
KW  - Albumin
KW  - Salmonella group
KW  - Heat
KW  - Effect on proteins
KW  - Heat in food processing
N1  - Bibliography: p. 13-14
ER  -